Beef and vegetable bolognaise

Beef and vegetable bolognaise


Beef and vegetable bolognaise

The ingredient of Beef and vegetable bolognaise

  1. 2 teaspoons olive oil
  2. 300g greater-lean pork mince
  3. 1 massive brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 1 massive carrot, grated
  6. 1 large zucchini, grated
  7. 1 celery stalk, trimmed, finely chopped
  8. 200g broccoli, trimmed, finely chopped
  9. 2 x 400g cans diced tomatoes
  10. 400g can brown lentils, tired, rinsed
  11. 500g spaghetti
  12. clean oregano leaves, to serve

The instruction how to make Beef and vegetable bolognaise

  1. Heat oil in a huge saucepan over medium-high heat. Add mince, onion and garlic. Cook, stirring with a timber spoon to break up mince, for 5 to 6 minutes or until browned. Add carrot, zucchini, celery and broccoli. Cook, stirring, for 5 mins or till vegetables are smooth. Add tomato. Reduce warmth to medium-low. Simmer for 15 mins, including lentils for the remaining 5 minutes of cooking, or till sauce has thickened.
  2. Meanwhile, cook pasta in a massive saucepan of boiling, salted water, following packet instructions, till gentle. Drain. Reserve 300g cooked pasta for the Spaghetti, pancetta and tomato frittata (see associated recipe). Add closing pasta to mince aggregate. Toss to coat. Divide among bowls. Top with oregano leaves. Serve.

Nutritions of Beef and vegetable bolognaise

fatContent: 506.68 calories
saturatedFatContent: 9.1 grams fat
carbohydrateContent: 2.5 grams saturated fat
sugarContent: 67 grams carbohydrates
cholesterolContent: 31.9 grams protein
sodiumContent: 38 milligrams cholesterol

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